Low Carb Shrimp Sushi Bowl Recipes
HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY
Here's what you need: shrimp, quinoa, cucumber, large carrot, avocados, roasted seaweed, green onion, sesame seed, olive oil, rice vinegar, soy sauce, sesame oil, garlic powder, old bay seasoning, salt, black pepper, water, sriracha, mayonnaise
Provided by Yousef Elkady
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
- Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
- Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
- In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
- After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
- Cut shrimp into bite-sized pieces.
- To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
- To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
- Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
Nutrition Facts : Calories 1304 calories, Carbohydrate 97 grams, Fat 87 grams, Fiber 20 grams, Protein 40 grams, Sugar 19 grams
LOW-CARB SHRIMP SUSHI BOWL
Steps:
- In a small bowl, mix mayonnaise and red curry paste; set aside. , Prepare riced cauliflower according to package directions. , Meanwhile in a large skillet heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt, cook one additional minute, remove from heat. , Divide cauliflower between four bowls. Top each bowl with shrimp, avocado, cucumber, carrots and green onions. Garnish each bowl with a lime quarter and drizzle with curry mayonnaise.
Nutrition Facts : Calories 460 calories, Fat 31g fat (5g saturated fat), Cholesterol 213mg cholesterol, Sodium 783mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
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- To make this easy, healthy sushi bowl, cook cauliflower rice in the microwave according to the directions on the package, about 4-5 minutes each package. In a small bowl, heat vinegar with salt (sugar is optional) then toss with rice. Place into serving bowls, cover, and place in the fridge.
- Meanwhile, mix 1 teaspoon of sriracha with sesame oil and toss the chilled cooked shrimp. Reserve! Then slice the cucumber and avocado, and chop the green onions. Using kitchen shears, chop seaweed paper. You may shred the carrots or buy shredded.
- Prepare the sriracha mayo by mixing mayo with 1 teaspoon of sriracha in another small bowl and reserve. Once rice is cold, top with shrimp, veggies, and seaweed paper. Drizzle the avocado with lemon juice or vinegar and then with sriracha mayo. Sprinkle with the sesame seeds and green onions.
- If desired, you may drizzle the other veggies with a splash of vinegar or lemon juice. Serve this homemade sushi bowl chilled or at room temp. -- either as a main dish or as an appetizer. It depends on the size of the bowl. For an appetizer, serve into mini bowls.
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